| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Casserole | 10 | Servings | |
INGREDIENTS
| 1 | Box (4-serving) long grain and wild rice mix | |
| 1 | md | Onion; chopped fine |
| 2 | Bell peppers; chopped fne | |
| 1 | c | Fresh parsley; chopped |
| 1 | tb | Butter |
| 1 | c | Mushrooms; sliced |
| 1/2 | c | Blanched; sliced almonds (opt) |
| 1 | pt | Oysters; cut in half, reserve liquid |
| 1 | c | Cooked converted rice |
| Salt and pepper | ||
| Tabasco |
INSTRUCTIONS
Cook wild rice according to package directions. SAute the bell pepper, onions, parsley and mushrooms in the butter until onion is translucent and peppers are tender. In a 1-quart casserole, combine the cook wild rice with the sauteed mixture, almonds, oysters and their liquid, converted rice, salt, pepper and Tabsco to taste. Bake in 300 degree F oven for 30 minutes. Nutrional info: 192 cal; 8g pro, 32g carb, 4g fat (17%) Exchanges: .8 veg, 1.6 bread, .6 meat, .3 fat Source: The Pirates Pantry Cookbook, Lake Charles, La. Junior League Miami Herald, 3/7/96 formatted by Lisa Crawford, 6/22/96 Date: 23 Jun 96 00:25:26 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM> MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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